High-Protein Loaded Breakfast Burritos

Steps

1. 1

   Toss the diced potatoes with the olive oil, salt, Italian herbs seasoning, onion powder, garlic powder, chilli powder, and smoked paprika until evenly coated.

2. 2

   Air-fry or oven-bake the seasoned potatoes using the settings shown on screen. The source does not provide the temperature or cooking time in the available text.

3. 3

   While the potatoes cook, cook the diced onion in a pan until it takes on some color.

4. 4

   Add the extra-lean beef mince to the onion.

5. 5

   Add the Worcestershire sauce and the same seasonings used on the potatoes. Cook the mince until nearly done.

6. 6

   Add the tomato paste and diced garlic. Mix and cook the mince mixture through.

7. 7

   In a bowl, combine the eggs and blended cottage cheese, if using, and mix together.

8. 8

   Cook the egg mixture in a pan over low to medium heat, stirring gently about once a minute, until fluffy and cooked. Season the eggs afterward; the source does not specify the seasoning or amount.

9. 9

   Warm each tortilla in a pan over low heat for 30 seconds on each side so it is less likely to break when rolled.

   Start 30-second timer
10. 10

    Distribute the cooked eggs, beef mixture, and potatoes evenly among the warmed tortillas.

11. 11

    Top each burrito with sriracha mayonnaise and chives.

12. 12

    Roll the burritos, then toast them. Repeat with the remaining burritos.

13. 13

    Cool and wrap the burritos for freezer storage. To reheat one, remove its wrapper or foil, wrap it in a slightly damp paper towel, and microwave for about 2 minutes to thaw the center. Then air-fry at 190°C (375 °F) / 375°F (190 °C) for approximately 5–8 minutes; the final heating can also be done in an oven or pan.

    Start 2-minute timer